Cheesy Eggs & Sweet Potato Hash

33 min · Easy · Serves 1

420 kcal per serving · 20g protein

Crispy sweet potato and pepper hash topped with cheesy scrambled eggs. A naturally gluten-free breakfast that actually fills you up.

Ingredients

• Sweet Potato × 1
• Bell Pepper × 1
• Eggs × 2
• 25 g Cheddar
• 1 tbsp Olive Oil

Method

1. Dice

   

   Peel and dice the sweet potato into small cubes and dice the pepper.

2. Crisp the hash

   

   Heat the oil in a large frying pan over medium heat and fry the sweet potato for 8–10 minutes, adding the pepper halfway, until tender and browned.

3. Scramble

   

   Push the hash aside, beat the eggs, then add them to the pan and scramble until just set.

4. Cheese & serve

   

   Scatter cheddar over the eggs to melt, then serve alongside the hash.